Mixed vegetables and turkey topped with Pillsbury™ pie crust makes delicious pot pie – a perfect Asian dinner.
Curried Turkey Pot Pie
- Prep Time 20 min
- Total 50 min
- Servings 8
- Ingredients 11
Ingredients
- 2 tablespoons butter or margarine
- 2 tablespoons Gold Medal™ all-purpose flour
- 1 cup half-and-half
- 1 cup Progresso™ chicken broth (from 32-oz carton)
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 2 3/4 cups chopped cooked turkey breast
- 1 2/3 cups frozen mixed vegetables (from 12-oz bag), thawed
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 3 tablespoons coarsely chopped slivered almonds
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 400°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray. In 2-quart saucepan, melt butter over medium high heat. Stir in flour with whisk; cook 1 minute. Stir in half-and-half, broth, curry powder and salt. Heat to boiling; boil 1 minute. Add soup, turkey and vegetables. Spoon mixture into pie plate.
-
Step2Unroll pie crust on work surface; sprinkle almonds over crust to within 2 inches of edge. Press into dough. Place pie crust, almond side up, over filling. Fold excess crust under and press to form thick crust edge; flute. Cut slits in several places in crust.
-
Step3Bake 30 to 35 minutes or until crust is golden and filling is bubbly.
Nutrition
270
Calories
17g
Total Fat
9g
Protein
22g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Total Fat
- 17g
- 0%
- Saturated Fat
- 8g
- 0%
- Sodium
- 640mg
- 0%
- Total Carbohydrate
- 22g
- 0%
- Dietary Fiber
- 1g
- 0%
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 1 Very Lean Meat; 3 Fat;Carbohydrate Choice
1 1/2
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